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Ingredients
Serves: 4

2 tbsp olive oil

1 large onion, chopped

1 green pepper, chopped

2 large garlic cloves, chopped

200g smoked bacon lardons

1 large tomato, chopped or 200g can chopped tomatoes

300g paella rice

1/2 tsp saffron threads, crushed

1.2 litres hot chicken or fish stock, made with stock cubes

400g frozen cooked seafood mix

lime wedges, to serve (optional)

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MethodPrep:25min › Cook:30min › Ready in:55min

Heat the oil in a large, nonstick frying pan. Add the onion, pepper, garlic and lardons, and cook over a gentle heat for 5 minutes. Add the tomato and cook for 2 minutes.

Add the rice and stir to coat in the oil. Add the saffron threads and heat for a few seconds, then pour in the hot stock. Bring to the boil, then stir lightly and simmer for 5 minutes.

Mix in the frozen seafood, return to a gentle simmer and cook for up to 10 minutes or until the rice is tender and the liquid absorbed, stirring the pan occasionally. Serve with lime wedges, if you like.

Swaps

For seafood mix, use your own choice of seafood such as ready-prepared mussels, raw prawns and squid. * Or use 250g stir-fry chicken strips, fried with the vegetables at step 1.

Shopping tip

If you can't find paella rice, Italian arborio rice works well in this recipe.

…cooking tip

A traditional paella is cooked in a large, wide, open pan, which is shaken occasionally during cooking and not stirred. It's easy to cook in a frying pan but you will need to stir the mixture occasionally.

…more ideas

Golden chickpea paella Cook a mixture of chopped vegetables in the oil at step 1, such as 1 fennel bulb or 3 celery sticks, 1 yellow pepper, and 1 onion, and 1 crushed garlic clove. Omit the lardons. Add the tomato, rice and saffron as for the basic recipe and 1 tsp ground paprika. Add 1 chopped courgette, 875ml hot vegetable stock, made with stock cubes, and 125ml white wine, and cook for 5 minutes as step 2. Add a 400g can chickpeas, drained and rinsed, instead of seafood, and simmer for 10 minutes as step 3. * Chorizo and pork paella Replace the bacon lardons with 150g sliced chorizo and use 250g stir-fry pork strips instead of the seafood. Fry the pork and chorizo with the vegetables at step 1 or until the chorizo is crisp and the pork lightly browned. Instead of the green pepper and saffron add 1 tsp paprika, if you like (the chorizo may be sufficiently spicy). Stir in 125g frozen peas 5 minutes before the end of cooking.